Fennel Apple Salad

posted in: Recipes | 1

I really over indulged this weekend – too many delicious vegan marshmallows ๐Ÿ˜›

I decided to make a really healthy, light lunch with lots of raw veggies to try to get back on track (and hopefully help my stomach feel better ASAP). I had a few apples in my fridge and while trying to figure out what I could do with them, Anthony reminded me of the fennel bulb I had randomly purchased… it really was a random fennel bulb buy because I’ve never bought one before or knowingly eaten it, I just thought it looked strange, so I took a chance lol

Remember back to when I told you to buy a spirooli even if you didn’t think it was cool enough for your classy kitchen? Well here is yet another time that having it on hand gave me new food opportunities!



1 large fennel bulb (protruding stalks removed)

2 medium/small gala apples

3 tbsp tahini

3 tbsp balsamic vinaigrette reduction (any variety you like – I used an apple one I bought in Turkey to accent the apples)


I love making easy, tasty food! And I love using my little spirooli ๐Ÿ™‚

The easiest thing to do here is grab a large tupperware container, put it at the end of your spirooli and get ready to churn out some perfectly thin slices. If instead you want to use a knife, remove the cores from the apple, quarter both the fennel and apples, and then start slicing them as thinly and evenly as you can manage. If you are using a spirooli (or a similar slicing device), you can either make incisions that don’t quite go to the bottom of the fruit/veggie (so it doesn’tย fall apart as you spin them) or make one super long spirl and cut it into pieces at the end. Last little note is to use the slicer blade attachment rather than any of the noodle-ish blade options.

Ok so when that’s all sliced up and mixed together in your lidded container, next you stir together the tahini and balsamic reduction into a nice, pourable sauce. Add this sauce into your tupperware, put the lid on, and then shake the crap out of it!

If you want a nice garnish, you can take some of the stringy looking fennel tops, chop them and sprinkle them all over.

I mean it, this is soooooo simple and really good – different flavour combo than I’ve ever had.

Try it out and ask me any questions ๐Ÿ™‚

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